Cavolo nero is the new black

If someone were to ask you if you'd ever tried cavolo nero what would you say? Maybe: "Don't be so disgusting!" Or perhaps: "No, I don't eat fish." Or: "Yes, but I've got no sense of rhythm and I kept tripping over my own feet." Or, just possibly, you might give the correct answer: "Yes - it was the tastiest kale I'd ever eaten." It seems the former answers would be more likely, though, as a recent survey found that a whopping 80% of consumers didn't know that cavolo nero was a vegetable, let alone a type of kale. As a consequence, the Lincolnshire farmers who grow it in the UK want to rename cavolo nero 'black kale'.

Dedicated Harvest readers will no doubt already know that cavolo nero is a variety of kale and have tried our delicious recipe for portobello mushrooms stuffed with cavolo nero pesto that featured in Issue 2. But for everyone else, it's clear that a little more encouragement is needed to try out such an exotic-sounding food. And what better incentive than a name that leaves no question over its superfood status, a name that shouts from the rooftops that cavolo nero is a proud member of the kale club.

Cavolo nero is no stranger to a name change, having variously gone under the title of Tuscan kale, dinosaur kale and lacinato kale, to list but a few. Whether you call it by its throaty Italian name or its blunter English one, cavolo nero (alright, black kale) deserves greater recognition as the versatile, nutrition-packed vegetable it is.


Kale crisps to convert the cynics

Whether you can't get enough of cavolo nero and other types of kale or never want to see them on your plate again, kale crisps are a sure-fire winner. Harvest's editor swears by them - after all, she says, who doesn't like crisps?

INGREDIENTS
4oz (115g) curly kale or black kale
1 tbsp olive oil (or melted coconut oil or sesame oil)
Sea salt (or pink Himalayan rock salt)
Sesame seeds or minced garlic (optional)

Makes four servings

METHOD
1.    Preheat oven to 180C.
2.    Wash the kale thoroughly, then dry well to remove all water.
3.    Cut into 5cm pieces, taking care to remove all inner stems as these can be tough and bitter.
4.    Place in a large bowl and drizzle with your oil of choice. Toss the leaves well to cover as much of the surface of the kale as possible. Better still, get hands-on and work the oil over the leaves with your fingers.
5.    Line a large baking tray with greaseproof paper and spread out the kale to a thin layer. Sprinkle with salt and, if desired, sesame seeds of garlic.
6.    Bake for 7-10 minutes, keeping a close eye to make sure that the kale doesn't burn.
7.    The crispy kale cools very quickly; serve immediately or leave to cool for a delicious cold and crispy snack!